Preheat the oven to 160C fan-forced and grease a large muffin tin (with six 180ml capacity holes) well with softened butter.

Line the bases of the holes with circles of baking paper, then dust with a little wholemeal flour, tapping out any excess.

Put the butter, milk, sugar, prunes and fresh ginger in a medium saucepan.

Place over medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved.

Remove from the heat, stir in the bicarb soda and allow the mixture to cool to room temperature.

When the mixture has cooled, stir in the eggs and vanilla.

Peel and quarter the pears, removing the cores.

Cut the quarters into 1–2cm pieces and set aside.

Place the flour, baking powder, ground ginger and fine sea salt in a large mixing bowl and whisk together.

Make a well in the centre and pour in the cooled prune mixture, along with the pear pieces, stirring gently until just combined.

Divide the batter evenly between the prepared muffin cups.

Bake in the preheated oven for 20–25 minutes or until the cakes are golden brown and risen, and just a few damp crumbs cling to a skewer when tested.

Allow the cakes to cool a little in their tins while you make the ginger caramel sauce.

Add the butter, sugar, cream and ginger to a medium saucepan.

Place over medium heat and stir until the butter has melted and the sugar has dissolved.

Turn the heat down and let the caramel bubble for 3–5 minutes, stirring occasionally until slightly thickened, and watching carefully that the caramel doesn’t bubble over.

Remove from the heat and stir in the flaky sea salt.

Carefully turn the warm cakes out of their tins, running a knife around the edges to loosen if necessary.

Serve the cakes warm, topped with warm ginger caramel sauce and a puddle of pure (single) cream, if you like.

I like to use a skewer to poke holes in the top of the cakes to allow the caramel sauce to really soak in.

Any leftover cakes and caramel sauce will keep well in an airtight container in the fridge for 2–3 days – just heat gently before serving.